Picadillo From A Crock Pot Food
CROCK POT PICADILLO
Prepare this ahead of time, plug in and cook when needed. Freeze leftovers. Serve over rice or use as tortilla filling (with cheese, salsa etc) or for quick burritos
Provided by Tebo3759
Categories Vegetable
Time 7h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook beef at med-high heat 5 minutes.
- Drain and add to crock pot.
- Add all ingredients except green pepper.
- Cook on low 7 hours.
- Increase to high, add green peppers and cook 15 minutes.
CROCK POT PICADILLO
Picadillo, a flavorful Cuban dish made with ground beef and a sauce made from simmering tomatoes, green olives, bell peppers, cumin, and spices is one of my family's favorite weeknight meals. Trust me on this one, if you want a recipe the whole family will love, this is it! I grew up on this dish and my friends used to love eating over when my mom made it for dinner. This was probably one of the first recipes I ever learned how to cook and I make it at least once a month, although usually on the stove. (stove top version here) It's inexpensive, kid-friendly, freezer friendly and gluten-free. I knew this would adapt nicely for the slow cooker, and I was right! In fact, I think it's even better since the lean beef cooks longer and becomes very tender the longer it simmers. This makes a lot, so you'll get several meals out of it. We serve it over brown rice, we make tacos with the leftovers, and I am going to post a second recipe using the leftovers. Don't you love a recipe that can serve as two different meals! Anytime you use ground beef in the crock pot, you'll need to brown it first on the stove. Since the skillet is already out, I threw the onions, peppers and garlic in with the meat to let the flavors bloom. If you want to prep this the night before, the meat is fully cooked, so you can add all the ingredients into the crock pot, then refrigerate. The next morning plug it in and go to work, or go on with your day. When you come home, you'll just have to make some rice and a salad and dinner is ready! By the way, lean beef is the meat of choice for this dish in my house, but you can also use lean bison or ground turkey if desired. Raisins are commonly added to this dish, but we prefer this without.
Provided by Greg P.
Categories < 30 Mins
Time 30m
Yield 1 each, 11 serving(s)
Number Of Ingredients 9
Steps:
- Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.
- Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives) [I usually add some of the brine from the jar for added flavor] then add the spices.
- Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8. After it's ready, taste for salt and add more as needed [I added a little more cumin and garlic powder at the end as well since the crock pot tends to mute the flavors of herbs and spices]. Discard the bay leaves and serve over brown rice.
- Makes about 5 3/4 cups.
- Serve this with 3/4 cups brown rice for an 8 point meal and a salad on the side.
Nutrition Facts : Calories 13.3, Fat 0.2, Sodium 110.7, Carbohydrate 2.7, Fiber 0.8, Sugar 1.7, Protein 0.6
PICADILLO FROM A CROCK POT
Adapted from a recipe in the Cooking Light Slow Cooker Cookbook. This one uses pitted dates and dried apricots in place of the more traditional raisins, but raisins could be substituted for either or both of these if you prefer. If more heat is desired, substitute hotter peppers for part of the bell peppers, increase the amount of cayenne or add dried red pepper flakes or hot pepper sauce. It can also be made with a combination of ground beef and ground pork, or even made with ground turkey. I use no-salt-added tomatoes and tomato sauce. Very versatile: serve it over hot rice, wrap it in flour tortillas, use it to stuff peppers, zucchini or other vegetables or serve it as a dip with tortilla chips.
Provided by echo echo
Categories One Dish Meal
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- In a large nonstick skillet, or skillet sprayed with nonstick spray, begin to brown beef, stirring and breaking up with a wooden spoon.
- As meat begins to brown, add bell pepper through garlic. Continue to cook until meat is well browned and vegetables soften.
- Drain off fat and place meat in a 4-quart crock pot.
- Add tomatoes through black pepper and stir well.
- Cover, set crock pot on "high" and cook 3 hours.
- If desired, stir in almonds.
CROCK POT PICADILLO
Picadillo, a flavorful Cuban dish made with ground beef and a sauce made from simmering tomatoes, green olives, bell peppers, cumin, and spices is one of my family's favorite weeknight meals.
Provided by Greg P.
Categories < 60 Mins
Time 45m
Yield 11 each, 1 serving(s)
Number Of Ingredients 10
Steps:
- Directions:.
- Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.
- Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives) [I usually add some of the brine from the jar for added flavor] then add the spices.
- Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8. After it's ready, taste for salt and add more as needed [I added a little more cumin and garlic powder at the end as well since the crock pot tends to mute the flavors of herbs and spices]. Discard the bay leaves and serve over brown rice.
- Makes about 5 3/4 cups.
- Serve this with 3/4 cups brown rice for an 8 point meal and a salad on the side.
Nutrition Facts : Calories 210.5, Fat 2, SaturatedFat 0.2, Sodium 1223.8, Carbohydrate 44.9, Fiber 11.1, Sugar 25.4, Protein 8.4
PICADILLO
Picadillo is a ground meat hash with vegetables. It usually has capers and green olives in it as well. This recipe may be served over rice or used as a filling for sweet peppers, tortillas, taco shells or pita breads, even spooned over toasted buns. Source of recipe: Anne Lindsay's New Light Cooking. When I made this I found the flavour of 2 tbsp of Worcestershire sauce to be too strong for my taste. I would try 1 tbsp and then taste it. I would also add the same quantity of vinegar so if you only added 1 tbsp Worcestershire sauce then only use 1 tbsp vinegar. Note: May substitute 14 oz can tomato sauce for tomato paste and water but salt content will be higher.
Provided by Dreamer in Ontario
Categories Cuban
Time 37m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Using a large nonstick skillet, cook beef over medium heat, breaking up with spoon, until browned and drain off any fat.
- Add onions and cook, stirring often, for 5 minutes or until nearly tender.
- Add garlic and peppers, and cook, stirring often, for 2 to 3 minutes or until onions are softened.
- Mix tomato paste with water and stir into beef mixture along with raisins, olives, capers and Worcestershire sauce (original recipe called for 2 tbsp Worcestershire sauce but I found that to be too much).
- Simmer for 5 minutes to blend flavors then stir in vinegar (I would add the same amount of vinegar as Worcestershire sauce), salt and pepper.
CROCK POT PICADILLO (WHOLE30)
From www.skinnytaste.com I like this recipe because it tastes good and I can easily make it a Whole30 recipe
Provided by Mrs. Hughes
Time 8h7m
Yield 5 3/4 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- 1. Brown meat in a large deep skillet on medium-high heat; season generously with salt and a little pepper. Use a wooden spoon to break up the meat into small pieces.
- 2. When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic, and bell peppers to the meat and cook an additional 3-4 minutes.
- 3. transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives) [I usually add some of the brine from the jar for added flavor] then add the spices.
- 4. Set slow cooker on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.
- 5. After it's ready, taste for salt and add more as needed .
- 6. Discard the bay leaves and serve over brown rice. (For WHOLE30, serve over cauliflower rice.).
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